Crustless Veggie Pot Pie ~

All the filling of a classic pot pie with none of the crust!

Serve over biscuits or toast for a hearty homestyle dinner.

Table of Contents

Vegetarian Pot Pie Recipe

This Crustless Veggie Pot Pie has all the cozy, creamy filling of the comfort food classic, but skips the crust entirely! It’s a flavorful blend of tender veggies and a rich, savory sauce that makes for a hearty, comforting meal. Serve over fluffy biscuits or toasted bread for a homestyle dinner that’s as satisfying as it is simple.

Why You’ll Love This Recipe

Let’s be honest: it’s all about the filling! The vegetables are perfectly cooked and combined with a smooth, seasoned gravy that brings out the best in every ingredient.

This no-crust vegetable pot pie recipe is ideal for those who love the comforting flavors of pot pie but want to keep things a bit lighter. With creamy potatoes, sweet carrots, and peas, this dish is a family favorite that hits all the right notes.

Ingredients for Crustless Veggie Pot Pie

Here’s what you’ll need:

1/2 pound potatoes, peeled and cubed (Yukon Gold recommended)
6 tablespoons butter, divided
1 cup carrots, diced
1/2 cup celery, sliced
1/4 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon ground black pepper, divided
1 cup green peas, frozen
2/3 cup vegan butter
2/3 cup yellow onion, chopped
1/3 cup all-purpose flour
1/2 teaspoon celery seed
2 cups chicken-style broth (vegan if preferred)
1/2 cup milk (oat or unsweetened almond milk works well)
For Optional Crispy Topping:
1/2 cup Panko breadcrumbs
1 tablespoon butter, melted
1/4 teaspoon garlic powder

Ingredient Notes

Potatoes – Yukon Gold potatoes are ideal for their creamy texture and mild flavor, though Russets work if you prefer a softer bite.
Butter – Adds richness to both the vegetable sauté and creamy sauce.
Carrots & Celery – These classic veggies bring sweetness and crunch to the filling.
Poultry Seasoning – Adds warmth and depth to the dish. I use vegan-friendly Montreal Chicken Seasoning.
Green Peas – Frozen peas are best for this recipe as they hold their shape better than canned peas.
Chicken-Style Broth – I use vegan chicken broth for added flavor, but vegetable broth is also a great option; just adjust the seasoning if needed.
Milk – Oat milk works wonderfully here, but unsweetened almond milk is a great alternative.

How to Make Crustless Veggie Pot Pie

STEP ONE: Cook the Potatoes. In a medium saucepan, add the cubed potatoes and fill with cold water to cover the potatoes by 1-inch. Bring to a boil and cook until just fork-tender. Drain and set aside.
STEP TWO: Sauté the Veggies. Set a large deep skillet over medium-high heat and add 1 tablespoon of butter. When the butter is melted, add carrots, celery, garlic powder, and poultry seasoning. Cook for 3 minutes, until vegetables are slightly tender. Stir in the peas and continue cooking for an additional 1 minute. Remove from heat and pour the mixture into a medium bowl.
STEP THREE: Make the Gravy. In the same skillet used for the vegetables, heat the remaining 5 tablespoons of butter over medium heat. Add the onion and sauté for 2-3 minutes, until softened. Whisk in the flour, remaining 1/2 teaspoon black pepper, and celery seed. Gradually add the chicken-style broth and milk, 1/2 cup at a time. Reduce to low heat and simmer for 3-5 minutes, stirring occasionally until thickened.
STEP FOUR: Combine and Serve. Add the vegetable mixture to the sauce and stir to combine. Adjust seasoning to taste and serve hot over biscuits or toast.
Optional Crispy Topping: In a small bowl, combine the bread crumbs, melted butter, and garlic powder. Sprinkle over the top and serve.

FAQ

Can I use different vegetables? Absolutely! Green beans or corn make great additions or substitutes.
Can I use a different milk? Yes, any unsweetened, non-dairy milk like oat, almond, or soy works well.
How can I make it thicker? To thicken, simply simmer longer, or add a bit more flour to the roux.
Can I add protein? Definitely! Toss in baked tofu, chickpeas, or cooked and cubed plant-based chicken.
Can I make it gluten-free? Use gluten-free flour and certified gluten-free Panko breadcrumbs for a gluten-free version.

Storage

Store leftover pot pie in an airtight container int he refrigerator. Reheat on the stove or in the microwave.

More Recipes You’ll Love!

Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop